A meat sauce for hot dogs?

Question

Needed: a recipe for a meat sauce for hot dogs.

I grew up in South Eastern Ohio and hot dogs there had a meat sauce on them. Can anyone tell me the recipe for that meat sauce?

Answer 1

Just get some canned, bean-less chili, heat it up, and slather it on. That's the only meat sauce I can think of for hot dogs, and I'm from northern Kentucky.

Answer 2

hahahahahhahaha

Answer 3

It is beanless chili. I like to make mine from scratch (no chili seasoning). Fry some minced beef until brown. Reduce heat, add some salt, ground cumin and paprika to taste (cumin is the secret to that distinct flavor). Add some corn flour or plain flour (about 1 table spoon for 1 pound of beef) and stir till meat is coated. stir in some tomatoe puree and water (1/2 a cup for 1 pound of beef). Sometimes I like to add some chopped bell peppers or onions to make it more interesting. Enjoy!

Answer 4

make beens and weines

Answer 5

Its called Cincinnati style chili. Make some chili but add in water at the start and use your hands to loosen up or break up all the clumps of meat until it is fine, then cook like normal. Ta-da! Hot dog meat sauce or Cincinnati style chili! Seriously, the key is to use lots of water at the start and break up the meat really fine BEFORE it starts to cook. This will make the beginnings of a great chili sauce for hot dogs, spaghetti, or even Frito Chili Pie!

Answer 6

Do you mean chili?  It's just hamburger with a little bit of tomato paste and chili seasoning in it.

Answer 7

I know exactly what you're talking about. Up here in New England we call it Hot Wiener sauce. Here's  a great recipe for it:

2 pounds of hamburger

½ cup of lard (I'll admit that I substitute canola for the lard, but you can definitely tell the difference)

8 ounces of water

1 large onion, finely minced

4 cloves of garlic, finely minced

1 teaspoon of cumin

1 tablespoon of paprika

1 tablespoon of celery salt

1 tablespoon of chili powder

1 tablespoon of allspice

2 teaspoons of dry mustard

1 teaspoon of Tabasco

1 teaspoon of salt

Render the lard in a large pan over medium heat, and saute the onions and garlic until they are translucent. Add all the spices except the salt and the Tabasco. Add the hamburger, breaking it up and stirring it continually until crumbly and cooked. Add the water and cook as long as it takes to evaporate the water. By this time the hamburger should be blended into the sauce and take on the consistency that you are familiar with. If this does not happen, then add four more ounces of water and reduce. Once you've attained the proper consistency, taste the sauce. Add salt and Tabasco in proportions that suit your taste. These items are reserved until the end because the salt content in the celery salt is variable, as is the degree of heat provided by the various brands of dry mustard.

Enjoy!